Winner: Make a Quicker Egg Salad

david.rynda shows us an easy way to cut up boiled eggs with more consistency for use in egg salad—or anywhere else you need chopped boiled eggs. After peeling the eggs, just push them slowly through a cooling rack or other type of grate directly into your mixing bowl. Add mayonnaise, mustard, celery, or whatever else you like and fold your salad gently so you don't mush up the eggs too much. Easy enough, especially if you're making a bunch of egg salad at once.

Honorable Mentions

We got a lot of great entries and we'd be remiss if we didn't share some of our favorites. Here are some of the entries that really impressed us.

Keep Your Brocolli Fresher Longer

Scole-2009 shows us that you can stop broccoli or lettuce or other leafy veggies—from going limp by cutting just half an inch off the bottom of the stalk and then placing them stalk-side down in water. Depending on how your fridge is set up, you could do this in a shallow bowl or a cup. Your veggies will easily last a couple of weeks longer if you remember to change the water and trim the stalk a bit once or twice per week. Just think Christmas tree.

Reheat Leftover Pizza in a Frying Pan

Bob_pizza reheats his leftover pizza in a frying pan to bring it back to restaurant freshness—or as close as he can get, anyway. Put the slices in a pan on medium high heat and cover for just a few minutes. Remove them just as the cheese begins to melt. The dry heat from the bottom of the pan helps bring back crispiness to the crust while keeping the pan covered ensures even heating for the rest of the slice. And if you haven't got time to break out the frying pan, you can also keep pizza crust crispier with parchment paper when reheating in the microwave.

Keep Unused Avocados Fresher With Oil and Plastic Wrap

MollyNYC brings us another simple tip that just might make your uneaten avocado last a bit longer. First, try to leave the pit in place in the unused portion of avocado you want to store. Rub the cut flesh with cooking oil and then cover tightly with plastic wrap, making sure the wrap is in contact with as much of the flesh as possible. The oil and wrap will protect the avocado flesh from oxidizing and may buy you a few extra days before you need to use it.